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This creamy Shrimp Curry Recipe is full of flavor and so comforting! It’s an easy weeknight dinner that comes together in under 30 minutes and is packed with healthy, filling ingredients. The whole family will love this delicious dinner!
If you’re looking for a healthy but comforting meal for dinner tonight, this Shrimp Curry Recipe will be perfect! The easy curry sauce is made with coconut milk for the perfect creamy consistency. Then the shrimp and veggies are cooked right in the sauce to make for a simple dinner that is so flavorful and delicious.
Want to make it a meal? Try serving this Shrimp Curry Recipe with rice cooked on the stove, quinoa, or cauliflower rice.
Why you’ll love this easy shrimp curry
- Delicious flavors and creamy sauce. This shrimp curry is flavored with curry powder and other bold spices, then balanced with fresh lime juice, garlic, tomatoes, and coconut milk. The sauce is smooth and creamy, perfect for spooning over rice or quinoa.
- Healthy ingredients. Shrimp is packed with vitamins, omega-3s, and protein. This dish also has veggies and can be served over a healthy grain like brown rice or quinoa.
- One-skillet dinner. Everything can be made in one skillet in under 30 minutes. It’s a great weeknight dinner.
Ingredients You’ll Need
These are just a list of ingredients that will be used to make the shrimp curry. Full measurements are listed down below.
Shrimp, peeled and deveined
Kosher salt and ground pepper
Lime juice and zest
Olive oil
Shallots
Red bell pepper
Fresh ginger
Garlic
Curry powder
Chili flakes
ground cumin
Turmeric
Canned diced tomatoes
Coconut milk
Cornstarch
Cilantro
How to Make This Shrimp Curry
- Prep the shrimp. First, peel and devein the shrimps. Add lime juice and season with a pinch of salt, then mix well and refrigerate until ready to use.
- Prep the veggies. Next, finely chop the shallots and slice the bell pepper. Then grate the ginger and mince the garlic.
- Cook the veggies. Heat oil in a saucepan over medium-high heat until shimmering hot. Add shallots and garlic, then sauté for 1 minute. Stir in bell pepper and ginger, and cook for 2 minutes more until slightly golden.
- Add the spices and milk. Add in the spices, diced tomatoes, and milk, then reduce the heat to low, and let simmer until tomatoes are softened and flavors meld for about 10 minutes.
- Make thickener. While simmering the sauce, combine cornstarch with 1 tablespoon of water in a small bowl until smooth paste forms.
- Thicken the sauce. Pour the cornstarch slurry into the sauce and simmer until the consistency is as desired.
- Cook the shrimp. Place the shrimps into the curry and continue cooking for 4-5 minutes more until shrimps are opaque and cooked through.
- Serve. Transfer the curry to a large serving bowl. Garnish with cilantro leaves, then serve with lime wedges and cooked rice if desired.
Tips and Substitutions
- Shrimp: Use raw shrimp; pre-cooked shrimp becomes rubbery when cooked twice. You can also buy shrimp peeled and deveined for a faster dinner.
- Lime juice and zest: Use a fresh lime for the best flavor.
- Shallots: You can also substitute with onion if needed.
- Ginger: You can peel the ginger with the edge of a spoon and grate it on a microplane. Store the extra in a zipper bag in the freezer, then grate it from frozen next time you need it.
- Curry powder: Yellow curry powder tends to be slightly sweeter, while green tends to be a bit brighter. Both are mild and work well in this recipe.
- Chili flakes: If you don’t like spice leave these out.
- Coconut milk: Use unsweetened coconut milk.
- Don’t overcook the shrimp. Shrimp cook very quickly and become rubbery when overdone.
FAQ’s
Curry is a dish made and flavored with curry powder or paste. Originating in the Indian subcontinent, curry powder is a mix of multiple spices, including chili powder, turmeric, cumin, ginger, and others.
Curry can be healthy or not depending on the ingredients used. Curry powder itself is simply spices, which are not unhealthy. This recipe uses shrimp and veggies to add protein and nutrients. You can also skip the white rice for a healthier option like quinoa or brown rice.
Technically the spices in curry are technically gluten-free. However, curry powder could potentially be contaminated from a factory. Also, some manufacturers include small amounts of gluten-containing ingredients to prevent caking.
You can use frozen shrimp if needed, but fresh is always going to have a better texture and flavor. If using frozen, thaw completely and drain as much excess liquid as possible before cooking.
You can serve this with white rice, brown rice, basmati rice, quinoa, or cauliflower rice. The sauce is excellent to drizzle over any of these options.
You can store leftovers in a container in the fridge for 2-3 days, but the texture of shrimp is best fresh.
Other Recipes You’ll love
- Instant Pot Chicken Curry
- Vegan Chickpea Cauliflower Curry
- Easy Butter Chicken
- Thai Basil Chicken Recipe
- One-Pot Lasagna Soup
- Healthy Shrimp Salad with Peanut Dressing
- Creamy Cajun Chicken
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Shrimp Curry Recipe
Ingredients
- 1 ½ pounds shrimp, peeled and deveined
- kosher salt & ground pepper, to taste
- 1 lime, juiced and zested
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 red bell pepper, sliced
- 1 teaspoon fresh ginger, grated on a microplane
- 3 cloves garlic minced
- 1 ½ teaspoons curry powder
- ⅛ teaspoon chili flakes, or to taste
- ½ teaspoon ground cumin
- 1 teaspoon turmeric
- 14.5 ounces diced tomatoes, one can
- 14 ounces coconut milk, one can
- 1 tablespoon cornstarch
- small bunch of cilantro, chopped to garnish
Instructions
- Peel and devein the shrimps. Add lime juice and season with a pinch of salt; mix well and refrigerate until ready to use.
- Finely chop the shallots and slice the bell pepper. Grate the ginger and mince the garlic.
- Heat a heavy saucepan over medium-high heat. Add oil and heat until shimmering hot.
- Add shallots and garlic; sauté for 1 minute. Stir in bell pepper and ginger, cook for 2 minutes more until slightly golden.
- Add in the spices, diced tomatoes, and milk, reduce the heat to low, and let simmer until tomatoes are softened and flavors meld for about 10 minutes.
- Meanwhile, in a small mixing bowl, combine cornstarch with 1 tablespoon of water, stir until smooth paste forms.
- Pour the slurry into the shrimp curry and simmer until the consistency is as desired.
- Place the shrimps into the curry and continue cooking for 4-5 minutes more until shrimps are opaque and cooked through.
- Transfer the curry to a large serving bowl. Garnish with cilantro leaves. Serve with lime wedges and cooked rice if desired.
Notes
- Shrimp: Use raw shrimp; pre-cooked shrimp becomes rubbery when cooked twice. You can also buy shrimp peeled and deveined for a faster dinner.
- Lime juice and zest: Use a fresh lime for the best flavor.
- Shallots: You can also substitute with onion if needed.
- Ginger: You can peel the ginger with the edge of a spoon and grate it on a Microplane. Store the extra in a zipper bag in the freezer, then grate it from frozen next time you need it.
- Curry powder: Yellow curry powder tends to be slightly sweeter, while green tends to be a bit brighter. Both are mild and work well in this recipe.
- Chili flakes: If you don’t like spice leave these out.
- Coconut milk: Use unsweetened coconut milk.
- Don’t overcook the shrimp. Shrimp cook very quickly and become rubbery when overdone.
- Storage: You can store leftovers in a container in the fridge for 2-3 days, but the texture of shrimp is best fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great, I didnt have any lime so left it out and it was still very tasty. I also left out the chili flakes and let my husband add his own hot sauce at the end. Great recipe, I love all the turmeric and ginger!!
Perfect! glad you loved it